New Outlook in Viticulture and the Impact on Wine Quality April 29, 2014 April
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21 APRIL 29, 2014 MENDOZA, ARGENTINA THE IMPACT ON WINE QUALITY THE IMPACT NEW OUTLOOK IN VITICULTURE AND IN VITICULTURE NEW OUTLOOK Cover design: Bruno Loste E WIN IN TION A T FERMEN CTIC A L O L MA NEW OUTLOOK IN VITICULTURE AND THE IMPACT ON WINE QUALITY APRIL 29, 2014 MENDOZA, ARGENTINA 21 MENDOZA, ARGENTINA, APRIL 29, 2014 NEW OUTLOOK IN VITICULTURE AND THE IMPACT ON WINE QUALITY PROCEEDINGS OF THE XXVes ENTRETIENS SCIENTIFIQUES LALLEMAND FOREWORD t the XXVes Entretiens Scientifiques Lallemand, Aromas y Sabores DICTUC in Chile, presented work fo- viticulture experts updated attendees on cur- cused on the other end of the wine spectrum – key aroma Arent knowledge in viticulture science. The ses- compounds and how they affect consumer preferences. sion opened with Alain Deloire from the National Wine In but one example, he discussed how thiols, which are and Grape Industry Centre of Charles Sturt University in influenced by viticultural practices and other factors, are Wagga Wagga, Australia, who discussed the complexity rated by consumers and orient their choices. of fruit composition, including its impact on wine style Fernando Zamora from Universitat Rovira I Virgili in and consumer preferences. He also discussed vine physi- Spain began his presentation by describing the changes ology and the genetic factors influencing grape quality. to anthocyanin and tannin concentrations in red grapes His introduction to the topic of viticulture gave a great throughout ripening. He then explained the various meth- overview of this very complex science. Jorge Perez Peña, ods that exist for determining phenolic maturity (e.g., from INTA EEA Mendoza, gave an excellent talk on Ar- Glories, ITV, AWRI, Cromoenos, etc.), stating the pros and gentinean viticulture and the many challenges faced by cons of each. He also presented various experimental re- vine growers – most importantly, climate change – and sults from his research group to illustrate the influence of how to adapt to this reality. Heat waves in particular are grape phenolic maturity on the composition and quality affecting vineyards, and different strategies are being stud- of red wines. ied at his research station. Andrew G. Reynolds from the Cool Climate Oenology and Viticulture Institute at Brock To close the day, José Ramón Lissarrague of Universidad University in Canada presented on the different aroma Politécnica de Madrid presented the results of a study compounds and precursors in grapes and how they are done by his research group on the impact of yeast de- affected by viticultural practices. A summary of the impact rivatives on the phenolic maturity and aroma profiles of of cluster exposure, vineyard irrigation, nitrogen status, wine when applied in the vineyard. His studies show fruit exposure, grape maturity, and how these affect the that, while the topic is completely new and research is levels of volatile thiols, terpenes, methoxypyrazines, nor- underway, there is a definite trend toward better phenolic isoprenoids and volatile phenols was presented. maturity, more aromatic complexity and heightened sen- sory preference upon tasting. A bright future is in store for Hernán Ojeda, also from Argentina but now a researcher natural vineyard products. at INRA Unité expérimentale de Pech Rouge, in France, discussed the main factors affecting grape and wine char- Learning about viticulture and understanding the con- acteristics – from biological and natural factors to crop- cerns and limitations winegrowers face in producing related issues – and how different solutions need to be quality grapes was the aim of the XXVes Entretiens Scien- researched in order to optimize grape quality in light of tifiques Lallemand. these impacts. Gerard Casaubon, the director of Centro de Investigación e Innovación Concha y Toro and Centro de – 3 – CONTENTS NEW OUTLOOK IN VITICULTURE AND THE IMPACT ON WINE QUALITY EVIDENCE OF COGNITIVE IMPACT OF ODOUR SEQUENTIAL HARVEST AND WINE STYLE: RECOGNITION TRAINING: INTERMODALITY WHAT DOES THE FRUIT PHYSIOLOGICAL BY LEARNING WINE AROMAS ................................53 INDICATOR HAVE TO OFFER? ...................................7 Gerard CASAUBON, David CARRÉ, Alain DELOIRE María Ines ESPINOZA, José CHIANALE, Eduardo AGOSÍN and Carlos CORNEJO IMPACT OF VINEYARD MANAGEMENT ON GRAPE MATURITY: FOCUS ON TERPENES, PHENOLICS, PHENOLIC MATURITY: CONCEPT, AND OTHER SECONDARY METABOLITES ..............13 METHODOLOGY AND OENOLOGICAL Andrew G. REYNOLDS and Gabriel BALINT IMPLICATIONS .........................................................57 Fernando ZAMORA PRECISION IRRIGATION OF GRAPEVINES: METHODS, TOOLS AND STRATEGIES TO MAXIMIZE IMPACT ON AGRONOMIC PARAMETERS IN THE QUALITY AND YIELD OF THE HARVEST, AND VINES AND WINE QUALITY OF FOLIAR ENSURE WATER SAVINGS .......................................43 TREATMENTS WITH SPECIFIC FRACTIONS OF Hernán OJEDA, and Nicolas SAURIN YEAST DERIVATIVES ................................................65 Javier TÉLLEZ, Elisa GARCÍA, Emilio PEIRO, Vanesa GONZÁLEZ, José Ramón LISSARRAGUE – 5 – SEQUENTIAL HARVEST AND WINE STYLE: WHAT DOES THE FRUIT PHYSIOLOGICAL INDICATOR HAVE TO OFFER? Alain DELOIRE National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga NSW, 2678, Australia Abstract cultivars, and provide some information on berry devel- opment. The optimal maturity of grapes depends on multi-faceted criteria. Water status, light (quality and quantity) and tem- perature (day and night, heat waves) may hasten, delay or Introduction enhance ripening. A berry will regulate genes responsible The grapevine is an important perennial crop in the world for the biosynthesis of specific compounds (phenolics, (7.6 million hectares under production), and complex aromatic precursors, hormones, organic acids, amino ac- but poorly understood processes occur in the grapevine ids, etc.), while other compounds are provided by roots during berry growth and development. In particular, the and/or leaves (water, minerals, sugar, nitrogen, etc.). For determination of final fruit composition from flowering some compounds, such as tannins, one has to consider to veraison and from veraison to ripening requires further the evolution of the structure and the binding of these investigation. It is known that berry development follows molecules over the fruit growth and ripening period. The a double-sigmoid growth pattern consisting of two dis- volume of the fruit could determine the concentration or tinct growth phases separated by a lag phase (figure 1) dilution of these compounds. Optimal grape ripeness is (Coombe 1992). Several compounds accumulate during defined according to the desired wine style, which in turn the first growth period, such as tannins, amino acids and is dictated by market demand or by the objective of pro- some aroma compounds, including methoxypyrazines ducing a wine that expresses the typicity of the location. in the Sauvignon Blanc, Cabernet Sauvignon and Mer- Professionals in the wine sector are therefore obliged to lot cultivars (figure 2) (Kennedy et al. 2001, Ollat et al. accurately characterize the grapes in order to make an 2002, and Šuklje et al. 2012). Berry growth and organic informed decision about the optimum harvest date, and acid accumulation will cease during the lag phase. Ac- to adapt the winemaking process to obtain the targeted cording to Terrier et al. (2005) and Pilati et al. (2007), the wine style. most significant changes in gene expression occur during The evolution of sugar accumulation per berry in red the 24-hour transition phase between the lag phase and grape berry cultivars gives an indication of the ripening veraison (i.e., individual berry softening and the onset of process from a new perspective. This indicator aims to ripening). Dal Santo et al. (2013) showed the same effect help winegrowers and winemakers predict the grape har- on Corvina grapes via a study on the plasticity of the berry vest dates that will deliver optimum results according to transcriptome using a network of commercial vineyards to the wine style. Depending on the variety, the harvest can assess the effect of the site (soil x climate) and the vintage. be planned 10 to 40 days before it is due to start, allowing The data of this study suggested that, “veraison is a critical producers to plan ahead for harvest and wine production. period during which the seasonal climate has its great- This article will present the method developed for the red est effect whereas the microenvironment and agronomic – 7 – NEW OUTLOOK IN VITICULTURE AND THE IMPACT ON WINE QUALITY practices had only marginal impact.” The impact of ag- of analytical equipment and the ability to interpret the ronomic practices and environmental conditions seemed analytical data. to have an important effect during ripening. Šuklje et al. Geographical origin is important for products that lay (2012 and 2014) demonstrated that canopy manipulation claim to a terroir-linked typicality. Measuring the terroir had a considerable effect on fruit and wine composition, effect on an agri-food product remains difficult for both which influenced the final wine sensory profile. Leaf re- trained experts and consumers, for whom the apprecia- moval was practised on Sauvignon Blanc at an early stage tion of the product or lack thereof remains the principal of berry growth (berry pea size), and methoxypyrazine criterion in their evaluation. This does not exclude the and thiol levels were shown to be influenced. ability to recognize the product’s